I like how you dont just tell us about how the cocktail is made but also how you explain the mixing techniques like you're teaching the viewer skills they could apply elsewhere - very helpful, very cool
Been drinking Sidecars since I first discovered them in France on a random vacation a decade ago. Through my broken French and his broken English the bartender assured me I’d love it. I did. You are correct that it’s a complicated drink to master. For every 10 of them I order in the states, at least 6 of them are “incorrectly” done. And thank you for including simple syrup - a critical omission by most bartenders that I have to ask be included when ordering. Great choice on the Pierre Ferrand combo as well. Super impressed. Cheers.
@Eddie M you could get all of this for 250 to 300 dollars, the 5 essential spirits, bitters, triple sec, dry and sweet vermouth and even a lil more funky like an absinthe or a creme de violet
Ok, I'm thirsty!!!!. I only wish more Bartenders knew these, and understood proper proportions. We all like a stiff drink, but it has it's time and place. When entertaining clients, on a date, or business luncheon, correct ratios are what makes all the difference. So bravo good Sir!!
Thank you for this video. I am a newb and started my research about a year and a half ago. I fell in love with Charlie Baker, Jerry Thomas, Dale Degroff and Gary Regan and have been reading and practicing everything. I appreciated seeing you make these because, it shores up what I've been learning. You can't go somewhere new if you don't know where you've been. The history is as important to the drink as the flavor in my opinion. Again, thank you for your awesome channel and keep up the great work!!
On the farm and we get overloaded with eggs in the summer. We specifically do cocktails with egg whites to use up the eggs. Clover Clubs happen often since high egg cycle hits when the raspberries are ripe. Thanks for another great video.
Yeah, legit. I think thi is one of the best videos. Also, all the little tips and explanations are great, especially for any new viewers. Us vets know all these. :^) This is a great introductory video. Maybe think about putting this one on the front page of the channel.
Aw, you guys took my suggestion! Thank you! Love the video, great camera work and informative as ever. The deep dive cocktail videos are great, and it's great that you can still be informative in this more rapid fire format. Cheers!
So excited to see Flor de Caña represent! I'm a bar owner and I live just 30 minutes from the Flor de Caña distillery!! It's the only rum we use. But might i recommend the Cristaliano over the four year blanco for serious cocktailing with clear rum.
That is the amount of vermouth you should expect in a properly made martini. From there, as someone ordering one, you can then request the level of dryness and an experienced bartender will be able to tailor it to your preferences.
What an informative video. (It’s be refreshing after watching a short of some guy muddling a packet of sugar into an orange slice). Great quality, crisp and clear! I subscribed.
Hey Leandro, I love these compilation videos! I was wondering: Would you consider doing a video of different drinks that start with the same basic ingredients? For example, when I hosted the Super Bowl this year, I made Moscow Mules (for LA) and Cape Codders (for New England). Because they both use vodka and lime juice, I could mix up a batch of those two ingredients in a cobbler shaker, and then all I needed was ginger beer and cranberry juice to make the different drinks. Keep up the great work!
Awesome, thanks! I think with summer parties, too, it's great to have a short (and inexpensive) list of ingredients that can be used for a variety of drinks.
your gin martini recipe is the one i always use when i want a gin martini because i love that light pop of citrus u get from the orange bitters really plays well with the botanicals in the gin and makes it smoother in my opinion
if he had, the last one would have been a Blandry Frip, with 1/2oz of brandy, 3/4 oz of heavy brandy, followed by 2 ozs of brandy. bah.....juss gimme the bottle!
I really enjoyed that video…the specific subtleties of those drinks were very well explained. Such as your comments on the un-dissolved sugar in the Old Fasshioned. Many might say it would be a flaw to have the sugar still in the glass at the end of the drink. Now it’s at least imho a special variation to be enjoyed. Also the emphasis on the coldness of ingredients for the martini and the hi ball are great pointers. I really enjoy your channel and the two way between you and your cameraman !!!
You’re fun to watch. You’re intelligent and charismatic. I am just a self bartender because I usually just make a drink for myself while my husband and I sit by our pool in the evenings. Hubby doesn’t drink. I love learning to make fun cocktails because who wants to drink the same thing every day?
My top all time favorites: the Old Fashioned and Side Car. I gave up on Side Cars because you are right....most bar tenders do not make them right and I get so angry! ):D
I've watched a thousand videos like these and TBH I expected to see a lot of things going wrong as it usually happens. But I am absolutely surprised! I am impressed by the cocktails you choose, the brands, using the proper ice, recipes and everything man! This vid is amazing and every beginer bartender should watch this. I am subsribing!
@@electrichanoi7244 Interesting. Captain is a range of rums (including a spiced variant) in the UK. The original dark version has been around for decades, with the spiced being a more recent addition to this market (originally sold in the UK under the name "CJ Crocker Original American Spike" in the 90s, marketed as a bourbon-esque liqueur in the vein of Southern Comfort, when rum wasn't fashionable).
Lots of different styles. I personally find Baccardi to be terrible and Cap. Morgan's only useful mixed with coke. Flor de Caña has been my favorite brand since I discovered it. The 7 year old is a good balance between cost and quality. The 4 year old has a lot sharper alcohol taste/smell.
Waaaaay back when, orange bitters and sweet vermouth(if I recall correctly) were in the original martini recipe. I tried it and didn't care for it. I've basically settled on a few drops of Dolin's into Oxley gin. I like it with lemon instead of olives, and if I'm making them for people, I flame the peels because it looks cool and the smell is nice.
Interesting take on the martini. I’ve always done a classic one with just a wash of dry vermouth an olive. I’ll sometimes ask the customer if they want a lemon twist or an olive if they don’t specify. Never heard of doing an orange twist but that makes sense since you used orange bitters. Also surprised that you didn’t add a sugar rim to the side car.
You have given me the idea of having a cocktail per every single story plot there is! OMG! You are one evil man! LOL! Here comes the most enlightened story plot study in history!!!!!!!!!!!!!!!!!!!!!!!!!
Only quibble I'd argue is make mention that the sidecar is a daisy (margarita) and, like the daiquiri, is a standby archetype that lets you swap like with like for a lot of fun home experiments! Great callout on the martini's relationship with the Manhattan. Also beautiful old fashioned. I also always do the lemon + orange. had it once and never looked back.
This is the first time ive seen an old fashioned made without a yari glass and not immediately turned up my nose. I probably wouldnt do it at work, but this is definitely ideal for kick ons
@@omarkos54 Indeed. The content creator misspoke when saying a highball is a spirit and soda water. In reality, a highball is a spirit and a carbonate. Ginger beer is a carbonate, and a Moscow Mule, or any mule variation, are highball cocktails. The margarita is also a daisy cocktail (same as the sidecar featured in this video). It's made with tequila, lime, and orange liqueur instead of brandy, lemon, and orange liqueur. The Mary is a class of it's own. Not super classic, coming out of the 1960's, but absolutely delicious. I can drink them all day.
Another awesome video man! I was wondering if you planned on making a Hurricane video since you were planning on exploring tropical cocktails more and I’ve seen so many different recipes for it
I would say the only drink that I think might exist in its own category apart from these would be a Negroni. That would be an example of an equal part cocktail, which is a world of interesting drinks in itself. Otherwise this is a great video. Great stuff as always!
Oh, how I wish I could drink Negronis. They're delicious, but Campari does something weird to my mouth. One or two sips and it's like my tongue's been set alight and beaten out with a golf shoe. I've tried and tried, but to no avail. So my Dad very graciously took my bottle of Campari off my hands...
thank you love the discussion of how they are put together and why, especially the brandy flip i make Ramos gin fizzes and there's a similarity. i need to dry shake first thank you
Kudos for the old-school 2:1 Martini. The vogue for ever-more homeopathic quantities of vermouth baffles me: much as I love gin, a cocktail is a balance of flavours, not a competition to see who can drink the faintest whiff of vermouth. Plymouth Gin is a good shout - and indeed, who can argue with the specifications of the Savoy Cocktail Book - and if that's the way you're going, fair enough on the orange. A good complement to the light, citrussy air of Plymouth. But for me, Tanqueray and Noilly Prat is where the magic happens. And I shake it, heathen though I am, as I find a stirred Martini is a tad more unctuous and oily, while the crystal-crispness of the shaken gives me a zing I've never achieved through stirring. And stuffed olives. Sorry, I know, I know, but I've tried it every which way and for me, olives knock spots off a twist of peel every single time.
All the bartenders I've met went for 6:1 ratio, many blogs and channels taught me to mix 5:1. That really seems to be a vogue now. I wanna try a 2:1 Martini next time!
i believe this trend comes from the fact that lots of bars just have terrible tasting vermouth and the majority of people don't refridgerate it. Also bars probably have it go bad. So You most likley will have just an awful tasting cocktail. I usually always order it dry unless im in a nice bar for that reason
@@songanon Exactly, Vermouth sadly its like Campari, you mostly use it for a Negroni because that’s what people order the most. The most sold vermouths are the Martini brand which are not just bad but incredibly hard to drink. I’ve seen some bars use almost an ounce of simple and only 2/4 or less of Martini Rosso for their Negronis, basically hoping the good quality Gin and the Campari will hide the bad red vermouth sometimes even replacing the Campari with Aperol so its even sweeter.
I like vermouth. I was a literal wino before i got into cocktails. I like the vermouth taste to come out in my martini. 2:1 is my go too. Ill use sweet vermouth though.
The last cocktail was a definite PASS! In all my years and functions attended, have never known someone to order it or any cocktail with a raw egg. Hit me with an Old Fashioned or a Martini!
This is nice, but I am pretty sure, that the brandy flip is not one of the 6 most iconic cocktails. It might not even be in the 50 most iconic cocktails. Manhattan, stinger, rusty nail, grasshopper, negroni anyone?
Just wanted to let you know, I have been experimenting with these. Love the Brandy Flip, would be interesting with a Coffee Liquer. Old fashioned I am struggling with. Not really getting sugar til end will work on. My favorite is from another video, your whiskey sour with egg white. I only make one change. I use freshly squeezed lime juice instead of lemon juice because of personal taste preference. Thanks for the channel.
Use a syrup (demerara is best) instead of sugar. Once you have the syrup made, it's a lot easier (no muddling required) and dissolves better in the drink.
Just a tip, next time when peeling the zest of the orange or any citric try use the least white part as possible as it will only give a not that pleasant bitter hint
"Nick and Nora" from The Thin Man, 1934. Nice. Or a "coupe," the orginal cocktail glass going all the way back. Nice to see a Martini in its basic form. Olives and olive juice are for folks who like that taste and that look. If you are mixing with a good gin, that takes a little game away. For extra dry martinis, spray the inside of the coupe with chilled vermouth. It doesn't take much.
It pains me to see you add that much soda water and ice to such a magnificent scotch, but I gotta give you props for using the best-of-the-best ingredients.
Nah soda water actually lengthens the flavor tamps down ethanol and brings the lighter flavors to the surface. If you’re only drinking scotch beat you’re doing yourself a disservice.
I remember my parents' (1950s-1980s) martini glasses as being squat and stemless. They most definitely did not use orange peel as garnish, but (as we lived in Washington, D. C., which is the South) preferred a tomolive. My mother had her own joke recipe for martinis: Pour in the gin, and whistle the Marseillaise. Needless to say, they did NOT use Italian vermouth.
I like how you dont just tell us about how the cocktail is made but also how you explain the mixing techniques like you're teaching the viewer skills they could apply elsewhere - very helpful, very cool
The pieces of ice he used, last starred in the Titanic.
kcmn00 hahaha
Lol lol
Yeah ok ;) not sure about how hygienic handling ice is though, particularly in these times.
@@iggyblitz8739 it's completely hygienic. There something called washing your hands and it works wonders.
So did yo momma.
Been drinking Sidecars since I first discovered them in France on a random vacation a decade ago. Through my broken French and his broken English the bartender assured me I’d love it. I did. You are correct that it’s a complicated drink to master. For every 10 of them I order in the states, at least 6 of them are “incorrectly” done. And thank you for including simple syrup - a critical omission by most bartenders that I have to ask be included when ordering. Great choice on the Pierre Ferrand combo as well. Super impressed. Cheers.
The ‘classic’ recipe doesn’t include simple.. however this makes a very unbalanced drink, therefor most bartenders I know opt for using it..
i do a sugar rim to make up for no sugar
These classics are so underrated, especially highball when made properly! Great place for beginners to start!
“Whether your a home bar tender or an aspiring bar tender..”
*Underage students have entered the chat*
@Katelyn Cecelia "Mommy mommy can you buy me a 12 year old scotch with my allowance, please? "
@Katelyn Cecelia You can legally buy alcohol AND still get money from your parents?
Merritt Benson you’re* Use correct grammar before making lame jokes.
5$ champagne J Roget. FIRE. get on that asap.
@Eddie M you could get all of this for 250 to 300 dollars, the 5 essential spirits, bitters, triple sec, dry and sweet vermouth and even a lil more funky like an absinthe or a creme de violet
Ok, I'm thirsty!!!!.
I only wish more Bartenders knew these, and understood proper proportions. We all like a stiff drink, but it has it's time and place. When entertaining clients, on a date, or business luncheon, correct ratios are what makes all the difference.
So bravo good Sir!!
Every single person. Have. OPINION……so. Yours maybe. NOT IMPORTANT @all
Bartenders. Somehow. Read people mind..after all is what really matters
fuck, those business luncheons are really getting in the way of my alcholism.
Thank you for this video. I am a newb and started my research about a year and a half ago. I fell in love with Charlie Baker, Jerry Thomas, Dale Degroff and Gary Regan and have been reading and practicing everything. I appreciated seeing you make these because, it shores up what I've been learning. You can't go somewhere new if you don't know where you've been. The history is as important to the drink as the flavor in my opinion. Again, thank you for your awesome channel and keep up the great work!!
On the farm and we get overloaded with eggs in the summer. We specifically do cocktails with egg whites to use up the eggs. Clover Clubs happen often since high egg cycle hits when the raspberries are ripe. Thanks for another great video.
Amy Kruse :
I'd be swallowing the egg yokes whole to get the nutrients that alcohol depletes.
A
@@traditionalfood367 You would be weird for doing that though
I literally JUST had this conversation with my friend the other day, the short list of "essential" cocktails
Awesome, glad we could help :)
Great video Leandro and Marius. What's great about these classics is that they're very accessible.
Yeah, legit. I think thi is one of the best videos. Also, all the little tips and explanations are great, especially for any new viewers. Us vets know all these. :^)
This is a great introductory video. Maybe think about putting this one on the front page of the channel.
Aw, you guys took my suggestion! Thank you! Love the video, great camera work and informative as ever. The deep dive cocktail videos are great, and it's great that you can still be informative in this more rapid fire format. Cheers!
Thank you, sir. The quality of your videos is unbelievable. I am educated and enjoying at the same time!
Great video. I'm not much of a drinker, but the history of the drinks and their construction is fascinating.
This video made my day, I'm looking for new drink ideas for my man cave and these 6 cocktails are just what I needed. Thanks.
cocktail shake face is right up there with guitar face. i love it
So excited to see Flor de Caña represent! I'm a bar owner and I live just 30 minutes from the Flor de Caña distillery!! It's the only rum we use. But might i recommend the Cristaliano over the four year blanco for serious cocktailing with clear rum.
According to Winston Churchill the perfect Martini is cold gin in a glass and you whisper the word vermouth over it.
haha
Or wave the bottle over it, glance in the general direction of Italy etc.
At that point, it isn't a Martini anymore. It is chilled neat gin.
apple_ juice obviously Winston Churchill didn’t know to keep his vermouth cold
I also agree he used way too much vermouth
That is the amount of vermouth you should expect in a properly made martini. From there, as someone ordering one, you can then request the level of dryness and an experienced bartender will be able to tailor it to your preferences.
Love this guy's cocktail making. Attention to details is great.
Apparently I need to try a flip. I really appreciate these foundation builder episodes. Thanks guys.
What a beautiful group photo in the end! Love your minimalist cocktail aesthetic!
What an informative video.
(It’s be refreshing after watching a short of some guy muddling a packet of sugar into an orange slice).
Great quality, crisp and clear!
I subscribed.
Just watched that short. What a horror.
Hey Leandro, I love these compilation videos!
I was wondering: Would you consider doing a video of different drinks that start with the same basic ingredients?
For example, when I hosted the Super Bowl this year, I made Moscow Mules (for LA) and Cape Codders (for New England). Because they both use vodka and lime juice, I could mix up a batch of those two ingredients in a cobbler shaker, and then all I needed was ginger beer and cranberry juice to make the different drinks.
Keep up the great work!
Joseph Hutnak yeah sure I could definitely do that !
Awesome, thanks!
I think with summer parties, too, it's great to have a short (and inexpensive) list of ingredients that can be used for a variety of drinks.
That’s a great idea!!
Best cocktail channel on TH-cam. Thanks for sharing your expertise!
Thanks for watching Erich
He’s not one of the creepy-smiling-while-shaking bartenders 😂 which I can appreciate
Great video! I am a newbie to crafting cocktails... this motivates me to get my apparatus and shake up some classic cocktails!!
A mixed drink with Springbank 12!? you're a madman.
I absolutely love flips, I do both bourbon and gin flips regularly. I'm now very much looking forward to trying brandy!
your gin martini recipe is the one i always use when i want a gin martini because i love that light pop of citrus u get from the orange bitters really plays well with the botanicals in the gin and makes it smoother in my opinion
It would have been much more hilarious if he had drank each one as he made them........
+james martin
He probably could drink all of them and then he might suffer the consequences.
If you wanna see semi-drunk bartending, Greg from How To Drink usually drinks a significant amount of alcohol on set.
@@charlesheywood8314 I think he does like 12 videos in a day so by the end of the day, he is SLOSHED.
Go to How to Drink for that. Greg has you covered in the drunk video department
if he had, the last one would have been a Blandry Frip, with 1/2oz of brandy, 3/4 oz of heavy brandy, followed by 2 ozs of brandy.
bah.....juss gimme the bottle!
One of your best videos in my opinion
Thanks Hendrix!
I really enjoyed that video…the specific subtleties of those drinks were very well explained. Such as your comments on the un-dissolved sugar in the Old Fasshioned. Many might say it would be a flaw to have the sugar still in the glass at the end of the drink. Now it’s at least imho a special variation to be enjoyed. Also the emphasis on the coldness of ingredients for the martini and the hi ball are great pointers. I really enjoy your channel and the two way between you and your cameraman !!!
Thanks so much! Really appreciate the support and glad you dug the video :)
I love this new format! More ideas would be like "Top 5 Margarita Recipes" or "Top 5 Absinthe Cocktails" etc.
Matthew Boston oh just you wait Matthew Boston! Just wait and see what I have in store for you guys!
Hendricks and Martini extra dry stirred with cucumber slices as well in the glass. Pure joy.
But please don't call that drink a Martini ;-)
BAR ACADEMY Munich I think they meant they use Martini brand vermouth, so it's a dry martini garnished with cucumber
Better and better, each time! Congrats Leandro and Marius!
You’re fun to watch. You’re intelligent and charismatic. I am just a self bartender because I usually just make a drink for myself while my husband and I sit by our pool in the evenings. Hubby doesn’t drink. I love learning to make fun cocktails because who wants to drink the same thing every day?
Thanks!
Thanks for recommending Cocktail Codex😊 An amazingly well constructed learning reference; just like your channel👏
My top all time favorites: the Old Fashioned and Side Car. I gave up on Side Cars because you are right....most bar tenders do not make them right and I get so angry! ):D
I liked so much this video that I bought the book. Thanks Leandro!
I've watched a thousand videos like these and TBH I expected to see a lot of things going wrong as it usually happens. But I am absolutely surprised! I am impressed by the cocktails you choose, the brands, using the proper ice, recipes and everything man! This vid is amazing and every beginer bartender should watch this. I am subsribing!
And I also love that you include both ounces and mls.
Thanks!!!
Your channel is exactly what I was looking for!! I just subscribed.
thanks
I've revisited this vid so many times 👏🏾👏🏾👏🏾
Me realizing my understanding of rum is so limited that I was surprised that literally anything other than Captain and Kraken exists.
Colin Patterson Seriously? They’re only spiced rum, that’s a really small percentage of rums
@@electrichanoi7244 Interesting. Captain is a range of rums (including a spiced variant) in the UK. The original dark version has been around for decades, with the spiced being a more recent addition to this market (originally sold in the UK under the name "CJ Crocker Original American Spike" in the 90s, marketed as a bourbon-esque liqueur in the vein of Southern Comfort, when rum wasn't fashionable).
Lots of different styles. I personally find Baccardi to be terrible and Cap. Morgan's only useful mixed with coke. Flor de Caña has been my favorite brand since I discovered it. The 7 year old is a good balance between cost and quality. The 4 year old has a lot sharper alcohol taste/smell.
holy!! i came for drink info and learned something extremely valuable as a writer wannabe!! I thank you sir!
I love this video, Tells me all the basics in one place. I learned so much from this one ☝️
Thanks :)
Such a great video and education. Much appreciated.
can't wait to try all these amazing cocktails !
Iv never seen orange bitters in a martini in my life but hey, worth a try
J Alves ditto. What gives ??
Waaaaay back when, orange bitters and sweet vermouth(if I recall correctly) were in the original martini recipe. I tried it and didn't care for it. I've basically settled on a few drops of Dolin's into Oxley gin. I like it with lemon instead of olives, and if I'm making them for people, I flame the peels because it looks cool and the smell is nice.
You've really upped your production and presentation! Well done.
Alexei Babanin yeah, before he looked like a long haired drunk that hasn't taken a shower in over a week with super greasy hair
Interesting take on the martini. I’ve always done a classic one with just a wash of dry vermouth an olive. I’ll sometimes ask the customer if they want a lemon twist or an olive if they don’t specify. Never heard of doing an orange twist but that makes sense since you used orange bitters. Also surprised that you didn’t add a sugar rim to the side car.
You have given me the idea of having a cocktail per every single story plot there is! OMG! You are one evil man! LOL! Here comes the most enlightened story plot study in history!!!!!!!!!!!!!!!!!!!!!!!!!
Only quibble I'd argue is make mention that the sidecar is a daisy (margarita) and, like the daiquiri, is a standby archetype that lets you swap like with like for a lot of fun home experiments! Great callout on the martini's relationship with the Manhattan. Also beautiful old fashioned. I also always do the lemon + orange. had it once and never looked back.
This is the first time ive seen an old fashioned made without a yari glass and not immediately turned up my nose. I probably wouldnt do it at work, but this is definitely ideal for kick ons
I like the analogy with cooking and the canonical mother sauces.
Thank you very much. Always learning
Great presentation!
Springbank 12 year old cask strength in a cocktail, absolute sacrilege!
I think I am becoming an alcoholic after watching 3 days of this none stop.
Asian don’t raisin Phạm Instead of becoming an alcoholic, why not become a bartender
@@electrichanoi7244 por que no los dos
Just came over from Greg's channel. Thanks for your work, I appreciate it.
Steffen Laursen awesome! Thanks and hope you enjoy!!!
My most iconic list would be: Old Fashioned, Martini, Margarita, Moscow Mule, Bloody Mary
@Cocktail Walktales a Kentucky Mule is also very good
& that is why you do not have a TH-cam channel, stupid.
Moscow Mule is a Highball...
@@omarkos54 Indeed. The content creator misspoke when saying a highball is a spirit and soda water. In reality, a highball is a spirit and a carbonate. Ginger beer is a carbonate, and a Moscow Mule, or any mule variation, are highball cocktails.
The margarita is also a daisy cocktail (same as the sidecar featured in this video). It's made with tequila, lime, and orange liqueur instead of brandy, lemon, and orange liqueur.
The Mary is a class of it's own. Not super classic, coming out of the 1960's, but absolutely delicious. I can drink them all day.
Ya, no margarita is crazy
I've worked in restaurants Washington dishes. And cashed out liquor and stocked it too. I secretly love to drink. Thanks.
This I like.
Nice choice on the Single Malt Scotch Leandro. Springbank is a gem!
One of My Favorites!
Really loving this simple shaken Daiquiri 🔥🔥🍹
Using a $150+ bottle for a highball. Gotta love it!
Another awesome video man! I was wondering if you planned on making a Hurricane video since you were planning on exploring tropical cocktails more and I’ve seen so many different recipes for it
Old fashions should be made with turbinado sugar for the higher viscosity and molasses flavor IMO!
Interesting indeed. I'm going to try that.
Oh man, you could land a plane on that "garnish" haha 🤣 good video tho 👍🏼
I would say the only drink that I think might exist in its own category apart from these would be a Negroni. That would be an example of an equal part cocktail, which is a world of interesting drinks in itself. Otherwise this is a great video. Great stuff as always!
I'd argue that a Negroni could be considered a Martini variant
triflic yep. Gin,vermouth and bitter.
My first thought too.
Oh, how I wish I could drink Negronis. They're delicious, but Campari does something weird to my mouth. One or two sips and it's like my tongue's been set alight and beaten out with a golf shoe. I've tried and tried, but to no avail.
So my Dad very graciously took my bottle of Campari off my hands...
@@MrJacobThrall have a professional make one for you.
This video is not only showing us how to do various cocktails but at the same time explaining their names, taste, look, occasion.
thank you love the discussion of how they are put together and why, especially the brandy flip i make Ramos gin fizzes and there's a similarity. i need to dry shake first thank you
Great video, to the point, super educational and practical.
Really love Dolin vermouth. Very unique flavor. It’s a winner.
These are some awesome tips this video really motivates me to being in the bartending 👍🏽
Kudos for the old-school 2:1 Martini. The vogue for ever-more homeopathic quantities of vermouth baffles me: much as I love gin, a cocktail is a balance of flavours, not a competition to see who can drink the faintest whiff of vermouth.
Plymouth Gin is a good shout - and indeed, who can argue with the specifications of the Savoy Cocktail Book - and if that's the way you're going, fair enough on the orange. A good complement to the light, citrussy air of Plymouth. But for me, Tanqueray and Noilly Prat is where the magic happens.
And I shake it, heathen though I am, as I find a stirred Martini is a tad more unctuous and oily, while the crystal-crispness of the shaken gives me a zing I've never achieved through stirring. And stuffed olives. Sorry, I know, I know, but I've tried it every which way and for me, olives knock spots off a twist of peel every single time.
All the bartenders I've met went for 6:1 ratio, many blogs and channels taught me to mix 5:1. That really seems to be a vogue now. I wanna try a 2:1 Martini next time!
i believe this trend comes from the fact that lots of bars just have terrible tasting vermouth and the majority of people don't refridgerate it. Also bars probably have it go bad. So You most likley will have just an awful tasting cocktail. I usually always order it dry unless im in a nice bar for that reason
@@songanon
Exactly, Vermouth sadly its like Campari, you mostly use it for a Negroni because that’s what people order the most. The most sold vermouths are the Martini brand which are not just bad but incredibly hard to drink. I’ve seen some bars use almost an ounce of simple and only 2/4 or less of Martini Rosso for their Negronis, basically hoping the good quality Gin and the Campari will hide the bad red vermouth sometimes even replacing the Campari with Aperol so its even sweeter.
@@ericktellez7632 o god every bar has martini vermouth it’s so bad lol
I like vermouth. I was a literal wino before i got into cocktails. I like the vermouth taste to come out in my martini. 2:1 is my go too. Ill use sweet vermouth though.
Great video. Cocktail Codex is an amazing book. 👍
That is is :)
The last cocktail was a definite PASS!
In all my years and functions attended, have never known someone to order it or any cocktail with a raw egg.
Hit me with an Old Fashioned or a Martini!
Thank you for this tutorial! Off I go to master the basics!
We believe in you!
well made video. thank you
This is nice, but I am pretty sure, that the brandy flip is not one of the 6 most iconic cocktails. It might not even be in the 50 most iconic cocktails. Manhattan, stinger, rusty nail, grasshopper, negroni anyone?
Just wanted to let you know, I have been experimenting with these. Love the Brandy Flip, would be interesting with a Coffee Liquer. Old fashioned I am struggling with. Not really getting sugar til end will work on. My favorite is from another video, your whiskey sour with egg white. I only make one change. I use freshly squeezed lime juice instead of lemon juice because of personal taste preference. Thanks for the channel.
For the old fashioned, use two sugar cubes and play around with how much you stir
Use a syrup (demerara is best) instead of sugar. Once you have the syrup made, it's a lot easier (no muddling required) and dissolves better in the drink.
Amazing video, love it! Very educational!!
Thanks for recommending
Great video! I learned a lot and can't wait to try some of your tips. I appreciate learning more about my drinks! I am definitely now a subscriber!
A Cask Strength Springbank?? You sure have good taste for whisky... So nice!
Outstanding.
Y'all... I was looking away in the other room and I looked back and I thought Dr. Spencer Reed was teaching me how to make cocktails.
"most iconic", yet at 55yrs old, i never heard of the brandy flip.
Come on man, I'm 16 and know what it is
Love Flor de Cana,mucho gustoso! Awesome vid!
Great video! You sir, are a cocktail wizard!
GOOD JOB I LEARN ALOT FROM YOUR CHANNEL. THANK YOU.
Just a tip, next time when peeling the zest of the orange or any citric try use the least white part as possible as it will only give a not that pleasant bitter hint
We have a whole video about peeling and zesting if you're interested.
Martini or Marguerite ...
Marguerite -
2.0 oz gin.
1.0 vermouth
2 dashes orange bitters
Garnish orange twist
Martini
2.5 gin
0.5 dry vermouth
Garnish green olive/lemon twist
Scotch game the answer is lost to time
I like your Old Fashioned recipe. Everyone likes Bourbon and I think that is too much sweetness. That Rye kick is essential to me.
Bold move going with the orange twist in the martini rather than olives. Cheers!
Great video man. Like the low.key background music
Really great stuff. Would love to see a follow up on common variations of the key 6. All the same, enjoyed this, cheers. Am now quite drunk.
"Nick and Nora" from The Thin Man, 1934. Nice. Or a "coupe," the orginal cocktail glass going all the way back.
Nice to see a Martini in its basic form. Olives and olive juice are for folks who like that taste and that look. If you are mixing with a good gin, that takes a little game away. For extra dry martinis, spray the inside of the coupe with chilled vermouth. It doesn't take much.
I think dirty martini with extra olives is the way to go but I like you style bruv
It pains me to see you add that much soda water and ice to such a magnificent scotch, but I gotta give you props for using the best-of-the-best ingredients.
Ahaha same here :)
Nah soda water actually lengthens the flavor tamps down ethanol and brings the lighter flavors to the surface. If you’re only drinking scotch beat you’re doing yourself a disservice.
Awesome video as always
I remember my parents' (1950s-1980s) martini glasses as being squat and stemless. They most definitely did not use orange peel as garnish, but (as we lived in Washington, D. C., which is the South) preferred a tomolive. My mother had her own joke recipe for martinis: Pour in the gin, and whistle the Marseillaise. Needless to say, they did NOT use Italian vermouth.
Perhaps a reference to Churchill's joke martini recipe: "2 oz of cold gin, and a nod south towards France"
Washington DC is not the South.